T/YNRZ 018-2025 Technical Specifications for Hot Air Drying and Drying of Chili Peppers

Scope

Scope: This document specifies the requirements for the site and equipment, raw materials, process flow, finished product quality, product packaging, labeling, transportation, and storage related to the hot air drying and processing of chili peppers. This document is applicable to the hot air drying and processing technology of chili peppers. Main technical content: 1. Site and equipment: 1.1 The site should have a flat and well-drained area with complete lighting facilities. The ground should be leveled with cement, and the drainage and wastewater sedimentation pond for the cleaning area should be properly designed. Measures should be taken to prevent rodents and insects; 2. Raw materials: The chili peppers should have the characteristics of the same variety, be naturally grown and mature with the inherent color of the variety, have intact shapes and stems, and be fresh and clean, free from rotten, hail-damaged, or frost-damaged defects. 3. Process flow: 3.1 Layer-by-layer drying: 3.1.1 Layer-by-layer drying process diagram: Selection of chili peppers - loading into baskets - layer-by-layer drying: heating and evaporation - changing baskets and turning chili peppers - cooling and discharging - finished product. 3.1.2 Technical requirements for each process of layer-by-layer drying: 3.1.2.1 Selection of chili peppers: Before drying, the chili peppers should be sorted and graded to ensure their integrity. Broken, rotten, mechanically damaged, insect-infested, leaf-infected, immature chili peppers should be removed. 3.1.2.2 Loading into baskets: The selected chili peppers should be loaded into drying baskets. The baskets should be arranged neatly and with reasonable density, with the upper layer being thinner and the lower layer thicker. The thickness of the upper layer should be about 10 cm, the lower layer about 20 cm, and the middle-upper layer about 13 cm, the middle-lower layer about 17 cm. 3.1.2.3 Heating and evaporation: Raise the hot air temperature to 80 °C

Development Information

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